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SALMON, FILLETS OF (a l'Americaine)

Cut the flesh of the salmon into neat fillets, dip these into beaten egg, drain, and roll them in fine bread-curmbs; fry in hot fat till they are lightly browned, put them on blotting-paper to free them from fat, serve on a napkin, and garnish with parsley. Send clear gravy to table with them. Time to fry, eight to fifteen minutes, according to the thickness. Probable cost, salmon, 1s. to 1s. 4d. per pound when plentiful. Sufficient, two pounds of salmon for four or five persons.